| JULIENNED BEET SALAD WITH FRESH DILL |
Makes 4 servings
6-8 medium beets, scrubbed and
trimmed
1 Tbsp. finely chopped fresh dill
3 Tbsp. Umeboshi Plum vinegar
1 Tbsp. barley malt or rice syrup
1 Tbsp. soy sauce or tamari
1 ½ tsp. olive oil
Put beets in a medium pot and cover with water. Bring to a boil over
medium-high heat. Reduce to a simmer and cook, uncovered, until
tender, about 45 minutes.
Drain beets in a colander and run cold water over them. When they
are cool enough to handle, rub of the skins. Cut into match-stick size
julienne strips.
Put beets in large bowl and add the fresh dill. Whisk the Umeboshi
vinegar, barley, malt or rice syrup, soy sauce or tamari, and olive oil in a
small bowl. Pour this mixture over the beets and toss until well
combined. Set aside at room temperature to marinate for at least 30
minutes before serving.
From Farmer John’s Cookbook